Extra Virgin Olive Oil Reviews, Olive Oil News, and More at I Love Olive Oil Blog

Major U.S. olive oil conference coming to University of California-Davis

costasthegreek@gmail.com (By Costas the Greek) — Sat, 14 Mar 2009 10:54:00 +0000

California has led the way in the development of an olive oil culture and industry that's unique to the United States. And the folks at the University of California-Davis have been helping to support the industry for about two decades now.

So, it comes as no surprise that UC-Davis, and its new Olive Center, are planning the first major international conference of its kind for the U.S. The three day conference is scheduled for June 21-23 at UC-Davis, a short distance away from prominent wine-growing regions (Napa, Sonoma) that are also starting to experiment with olive oil production.

Dan Flynn, executive director of the UC-Davis Olive Center, told me the event is the first of its kind for the center and the largest of its kind in the U.S. geared toward exploring excellence in olive oil. For those familiar with Napa gourmet, the event will be closely tied with the Culinary Institute of America.

Foodies and food opinion leaders are expected to attend, such as chefs, journalists, restaurateurs, retailers, producers, and food buyers. The speakers' list is a good mix of U.S. and international experts (including a few from Greece!)

Who knows? Maybe a certain olive oil blogger will be there. :-)

The conference costs $495. You can see more details andthe conference schedule here.

1st Annual California Olive Oil Council competition results

costasthegreek@gmail.com (By Costas the Greek) — Mon, 09 Mar 2009 17:35:00 +0000

The California Olive Oil Council stepped up to the plate and launched its own annual competition. There have been a smattering of olive oil competitions in California, but the COOC is recognized as the authority on olive oil, and the protector and enforcer of standards.

In olive oil, standards are a good thing.

In the COOC's first annual competition, we recognize a number of familiar producers, some of whom have been featured on this blog and others I personally have tasted but have not yet written about.

For someone who is unfamiliar with California olive oil, you can start by sampling oils from this list of winners (or do some reading of my reviews here).

The top winners are below. Hit the jump for the rest:

CALIFORNIA OLIVE OIL COUNCIL
FIRST ANNUAL COMPETITION 2009

BEST OF SHOW-
EXTRA VIRGIN OLIVE OIL: LUCERO OLIVE OIL ASCOLANO

GOLD MEDAL WINNERS
o
APOLLO OLIVE OIL-MISTRAL BLEND
o
BELLE VUE
o
BOZZANO OLIVE RANCH-A2
o
CALIFORNIA OLIVE RANCH-ARBEQUINA
o
CALIFORNIA OLIVE RANCH-ARBOSANA
o
CALOLEA
o
ELIXIR OLIVE OIL-ALLEGRA
o
ELIXIR OLIVE OIL-GRAZIA
o
HILLSTONE OLIVE OIL-ARBEQUINA
o
JAEGER FAMILY OLIVE OIL
o
JOELLE OLIVE OIL-BAROUNI
o
JOELLE OLIVE OIL-MISSION BLEND
o
LUCERO OLIVE OIL-ASCOLANO
o
LUCERO OLIVE OIL-MISSION
o
MILAGROS OLIVE OIL
o
PACIFIC SUN-TEHAMA COUNTY BLEND
o
PACIFIC SUN-PROPRIETOR’-S SELECT-ASCOLANO
o
PEPI’S OLIVE OIL
o
QUINTA DO SOL-SINFONIA UM
o
STONE EDGE VINEYARDS
o
STORM OLIVE RANCH
o
TERRA BELLA VISTA
o
TRES OSOS
o
VILLA MILLE ROSE

SILVER MEDAL WINNERS
o
ALLURE ESTATES
o
APOLLO OLIVE OIL-BAROUNI
o
APOLLO OLIVE OIL SIERRA BLEND
o
BARI OLIVE OIL-FRUITY
o
BARI OLIVE OIL-TRADITIONAL
o
BAVA FAMILY GROVE
o
BELLA SUN LUCI-MOONEY FARMS
o
BOZZANO OLIVE RANCH GENERATIONS
o
BOZZANO OLVIE RANCH TOSCANO
o
CALIFORNIA GOLD-ESTATE BLEND
o
CALIFORNIA OLIVE RANCH-KORONEIKI
o
CALIVIRGIN-COLDANI OLIVE RANCH
o
CARNEROS OLIVE OIL
o
CARRIAGE VINEYARDS-ARBEQUINA
o
CARRIAGE VINEYARDS MANZANILLO
o
CALIFORNIA KORONEIKI
o
CORTO OLIVE OIL
o
DEERCREEK BLEND
o
DUTCH HENRY WINERY
o
ELIXIR-CALIFORNIA
o
ELIXIR-FORZA
o
EGG RANCH
o
HARRIS RANCH NAPA VALLEY
o
HAWK’S FEATHER OLIVETO
o
INK GRADE FARM
o
JOSEPH PHELPS VINEYARDS
o
JOVIA GROVES
o
KALAMATA QUEEN-OLIVE GROVE NURSERY
o
KATZ’ CHEF’S PICK
o
KATZ ROCK HILL RANCH
o
LONE OAK OLIVE OIL
o
LUCERO OLIVE OIL-ARBEQUINA
o
LUCERO OLIVE OIL-FRANTOIO
o
LUCERO OLIVE OIL-SEVILLANO
o
MONTEMAGGIORE WINERY
o
OLINDA RIDGE ESTATE- MISSION BLEND
o
OLIODESSA OLIVE OIL
o
OLIO BELLO D’OLIVO FILTERED
o
OLIO NUEVO ESTATE ARBEQUINA
o
QUARTETTO VIOLA
o
QUINTA DO SOL-SINFONIA DOIS
o
QUINTA DO SOL-SINFONIA TRES
o
REGINA-DICKSON NAPA RANCH
o
ROBINSON ROAD OLIVE RANCH
o
ROUND POND ESTATE-ITALIAN BLEND
o
ROUND POND ESTATE-SPANISH BLEND
o
RUBICON NAPA ESTATE
o
SALTONSTALL ESTATE
o
SISTER JULIE’S-STARCROSS MONASTERY
o
SORELLE PARADISO ESTATE
o
TABER RANCH
o
TEMPLAR-NAPA VALLEY
o
TERRACE HILL ESTATE RESERVE
FLAVORED OILS
BEST OF SHOW FLAVORED OIL: ROUND POND MEYER LEMON
GOLD
o
OLIODESSA EUREKA LEMON
o
ROUND POND ESTATE BLOOD ORANGE
o
ROUND POND ESTATE MEYER LEMON
o
TERRACE HILL-TUSCAN SUNSET
o
TIBER CANYON RANCH-YUZU CITRUS
SILVER
o
DRY CREEK BLOOD ORANGE
o
LUCERO OLIVE OIL-MANDARIN

Online Olive Oil Tasting: Our next event!!

costasthegreek@gmail.com (By Costas the Greek) — Thu, 05 Mar 2009 02:46:00 +0000

Vom Fass USA, a gourmet purveyor of fine olive oils, will be leading our next online olive oil tasting over at Olive Oil Tasters. Check it out! Become a site member! (It's free and takes a minute to join.)

David Eisner-Kleyle, of Vom Fass, will be leading an online tasting of three oils. David has been so thoughtful as to customize the selection with smaller samples, so us olive oil aficionados can sample without spending tons of money on larger bottles. He put together a sampler set that is about $12 -- but with a 20 percent discount.

To get the discount, sign up for the event at Olive Oil Tasters, and you'll get a link to a coupon code that you can use when you order.

Then, on March 22nd at 4 p.m. EASTERN, join us at Olive Oil Tasters for a live online tasting. David will use UStream, an easy-to-use live-video-streaming website, to lead us through the tasting, answer our questions, and interact with us. It's a fun format, especially for those of us who are foodie geeks. :-)

Let me know if you want to participate! Don't forget to sign up over at Olive Oil Tasters!

Review: Trader Joe's Organic Extra Virgin Olive Oil

costasthegreek@gmail.com (By Costas the Greek) — Tue, 13 Jan 2009 14:00:00 +0000

Trader Joe's is generally a well-respected chain grocery store in the United States, with good fresh products and often healthy packaged and frozen foods. Their prices are very appealing to budget-conscious consumers. Their olive oil offerings are no different: affordable and somewhat diverse. You can get Italian, Spanish, Greek and California oils there. (I reviewed one of their California oils a while back.)

At a store recently, I noticed how most of their olive oil selections -- which has more than doubled in the few years I've regularly shopped there -- are below $10. That said, they offer a good selection of entry-level oils for the consumer who's not yet ready to make the (price) jump to true gourmet olive oils.

I tasted the Trader Joe's Organic Extra Virgin Olive Oil from Spain on Sunday, Jan. 11, as part of a group online tasting I organized over at ILoveOliveOil.ning.com for the Olive Oil Tasters network. As I promised those folks, my review will incorporate not only my impressions, but theirs as well. And at the end of the post, if you're curious, you can read the transcript of our olive oil tasting. (Gotta love the Web!)

So, hit the jump for the rest of the show!

Some quick facts: The Trader Joe's organic extra virgin olive oil claims on the bottle that it is a product of Spain. It gave a "best before" date of 2010. It did not list any varietals that might have been pressed into making the oil. In short, TJ's did a decent job with disclosing some info about the oil, but not others. All of us tasters agreed that we want to start seeing the date when the oil is pressed, produced and/or bottled.

It's important to note that during the tasting, myself and Olive Oil Taster member Susan O'R. both were having similar negative experiences, while Jeff and Cathy's tasting was more pleasurable. We figured out that Susan and I had a bottle that was probably at least a year older than Jeff and Cathy's -- so their newer bottle was fresher and that's probably why it tasted better to them.

Per my own methodology I use during these tastings, I judged the oil on Aroma, Taste and overall Harmony.

For Aroma, I smelled a tinny, metallic and/or chemical undertone. There was little hint of "freshness." It was neither floral, grassy or herbaceous -- just a flat, monotone aroma. I called it average in the Aroma category. Score: 3 out of 5.

Some other taster's noted:

* Susan: "I find this oil to have a chemical odor."
* Jeff & CathY: "like a mild herb."

For Taste, the oil was thick and viscous. It was also nearly immediately peppery and induced a cough if I breathed in some air with my sip. But it wasn't a pleasing taste, and it was dull. Not vibrant or fresh-tasting. Score: 4 out of 8.

Some other tasters' notes:

* Susan: "i find the oil to be greasy with a peppery finish."
* Jeff & Cathy: "it has an thick texture, but I like how it cleans up towards the back of the tongue pretty quickly"

For overall Harmony, I have to say that I believe this oil was past its prime by the time I decided to pluck it off the store shelf at the Trader Joe's. So, next time, if I do buy more oil from there, I will take a much closer look at the bottle labels and make sure I buy an oil whose "best before" date is as far out into the future as possible. I think the aroma and taste elements of the oil had fallen apart: I was smelling metal but tasting pepper and then, flatness. Score: 6 out of 12.

Total Score: 13 out of 25.
Rating: Average

I suspect when the oil was fresher, it might have been pretty good overall. But as I tasted it, it was mediocre. I would not use it as a finishing oil on soups and salads or even toasted breads. I would use it for light sauteeing and maybe some baking. 'Tis a shame, because some of the other olive oils I bought from Trader Joe's in the past were quite good, including a Greek and a Californian.

Interested in our group tasting experience? Take a peek at the transcript below. If you're interested in online tasting events and discounts on olive oil, you should join the Olive Oil Tasters network at ILoveOliveOil.ning.com!!!

Scattershooting around the world of olive oil

costasthegreek@gmail.com (By Costas the Greek) — Sat, 03 Jan 2009 02:54:00 +0000

Arnold, a faithful reader, sent me a bunch of emails a few days ago where he shared tons of great info and sparked my imagination.

For one, after writing a little bit about the goodness of "olio nuovo" -- that first pressing of olives at the beginning of the harvest and production of olive oil -- Arnold sent me a list of how the term is translated across some countries in Europe. Here it is:

France: l'huile d'olive nouvelle
Northern Italy: Olio Nuovo
Southern Italy: Olio Novello
Spain: Aceite Nuevo
Catalunya (Barcelona Region): Oli Nou

Arnold told me he got the info about how it's called in Spain from the owners of the Mothers Garden Farm in Catalunya Spain. Here is the link to his website: www.mothersgarden.org (It's a spot popular now with Brits, Arnold learned from the owner.)

Arnold also mentioned a recent conversation he had with Darrell Corti -- of the famed Corti Bros. store in Sacramento, California -- where Mr. Corti suggested that "olio nuovo" hadn't taken off in the U.S.A. because it was too strong for American palates. While that may be true, I still think the notion of the freshest of the fresh olive oil is a notion that will catch on with Americans. But many don't even know it exists.

Arnold also pointed me to Corti Bros.' holiday newsletter. For true olive oil lovers, you can find rare implements for enjoying olive oil. Check out the very sleek Pianogrillo olive oil server and the official tasting glasses (the little blue ones) of the international olive oil tasting community.

In other news, here's an update on California olive oil industry, specifically in the Napa and Sonoma regions. Apparently, the term "extra virgin olive oil" was the phrase during one contest on the Wheel of Fortune. (It's about time!)

And you know it's olive oil season in California when reporters flock to the bigger producers to write romantic features about making olive oil. Round Pond, of Napa, got featured in this San Francisco Chronicle story. (Round Pond makes very fine olive oils.)

What else is going on in your world of olive oil?

Our First Sunday Social

costasthegreek@gmail.com (By Costas the Greek) — Mon, 22 Dec 2008 02:49:00 +0000

We held our first Sunday Social today and it was a lot of fun (at least for an olive oil geek like yours truly.)

Steve, from Washington, was my co-host. I tasted an unfiltered organic Nunez de Prado, a Spanish oil that I had hoped would be better than it was. Steve tasted a MacEvoy Ranch 2007 blend of a bunch of olive types.

Rick Petrocelly of The Olive Tap stopped by for a chat. So did Jim Preston, a lucky man who's able to taste a lot of both California wine and olive oil. Kathleen C. also paid a visit, tasted some Stew Leonard store-brand oil with us, and joined our little club, Olive Oil Tasters over at ILoveOliveOil.ning.com. A lady named Sue also paid us a visit.

The socials are meant to be a free form hour of tasting olive oil with aficionados. Hope you can stop by for our next one. Check our schedule at ILoveOliveOil.ning.com.

Our next tasting event is on Jan. 18, (Sunday) at 4 PM (Eastern). We're tasting two rare, hard-to-find Italian olive oils and the two small business owners (Rachel Black of Amelia Oil, and Anthony Nicalo of Farmstead Wines)who bring them to North America will be leading our tasting.

They're also kind enough to give us a 20 percent discount on their oils (and Anthony offers free shipping for his oil). So, order soon -- because only 20 "Olive Oil Taster" members can get the discount! Come taste with us!

In the meantime, here's a transcript of our social from today.

The Sunday Social TODAY!!!

costasthegreek@gmail.com (By Costas the Greek) — Sun, 21 Dec 2008 17:27:00 +0000

Today is our first SUNDAY SOCIAL! woohoo!

Join us at Olive Oil Tasters at 4 PM (Eastern) for an online hour of tasting and chatting with fellow olive oil aficionados about whatever oil we all happened to be tasting on a (hopefully) lazy Sunday afternoon.

No need to do anything special. Just grab an olive oil in your kitchen, a tasting glass (a wine glass will suffice) and meet us at Olive Oil Tasters at 4 PM today. Tell us your taste!

Olive Oil Tasters! Come join us!

costasthegreek@gmail.com (By Costas the Greek) — Wed, 10 Dec 2008 03:29:00 +0000

I've been writing about olive oil here for nearly two years and it's been a wonderful experience. I love the social aspect of tastings, whether it's olive oil or wine or cheese.

Unfortunately, as a blogger/reviewer, much of what I do is done on my own or with my wife, whose palate is not too dissimilar from mine. So, for awhile now, I've been kicking 'round ideas on how to weave the power of the web and social media into my passion for olive oil. And I came up with "Olive Oil Tasters."

Visit Olive Oil Tasters!

It is a network over at my other site -- ILoveOliveOil.ning.com -- where members are joining because they share a common passion: olive oil. Some are producers or retailers of olive oil -- hailing from different parts of the world. Others are consumers: writers, chefs, and big-time fans with a serious hankering for good olive oil.

The idea is to organize online tastings every few weeks, led by a few "experts" and/or the producers and sellers of the oil. Limited discounts will occasionally be available for oils selected for tastings. And, I'm encouraging producers/sellers to offer their own discounts whenever they see fit, to others in the network.

Our first online tasting will be in the third week of January. Stay tuned for more details later this week.

So, why not join? It's free. You could end up discovering some great olive oil -- and the interesting people behind their production.

What to look for: "Olio Nuovo"

costasthegreek@gmail.com (By Costas the Greek) — Sat, 29 Nov 2008 19:35:00 +0000

It's that time of year again, when ambitious olive oil makers put out small batches of their earliest presses of the olive fruit and call it "olio nuovo" -- literally "new oil" in Italian. Such oil is usually extremely tasty and vibrant, a celebration of the annual harvest. But it also typically doesn't keep long because it tends to be less filtered, and contains more sediment.

So, while your average extra virgin olive oil bottle can keep well for about two years under the right conditions, some makers recommend a bottle of "olio nuovo" is meant to be consumed -- joyously -- in about three to six months because the added olive sediment in the bottle makes it more perishable.

Last year, I had the pleasure to taste and write about two fabulous "olio nuovos" from two California producers, one small (Jovia Groves) and one large (California Olive Ranch). I'm looking for more olio nuovos to write about this year, so if you're a producer, shoot me a sample at the following address: Costas The Greek, PO Box 33217, Baltimore, MD 21218.

In the meantime, I'd like to start compiling a list of worldwide producers who offer annual selections of "olio nuovos." Feel free to leave links in the comments below. I need your help in building the list as a resource for olive oil lovers the world over!

Hit the jump for my own short list of what I've found so far:

The Olio Nuovo List:

* Reader Arnold Ambiel tipped us off to Casa di Case's annual "olio nuovo" love-fest, celebrating the arrival of the oil from Italy's Umbria region. The San Francisco importers have a big release party for the oil on Dec. 7th. They offer ordering through their Website.

* Stonehouse Olive Oil Co., of California, also offers an "olio nuovo" thru their Website, reader Arnold A. noted.

* Pasolivo, an award-winning producer in Central California, is offering pre-orders of its "olio nuovo" in time for the winter holidays. Check out its website.

* Looking for organic "olio nuovo"? Check out LocalHarvest.org, where they're selling Katz's "December's new oil."

(ILoveOliveOilBlog needs your help! Know of a good "olio nuovo"? Tip us off in the comment section below.)

Olives in hat

costasthegreek@gmail.com (By Costas the Greek) — Fri, 28 Nov 2008 23:49:00 +0000

olives in Hat
Originally uploaded by Rene, Palestine Girl

A bunch of great new photos were added to the olive oil Flickr group, including the one above. Hope you check them out!

Big News: Connecticut First In United States to Adopt Extra Virgin Olive Oil Standards

costasthegreek@gmail.com (By Costas the Greek) — Fri, 21 Nov 2008 22:56:00 +0000

We learned today the tiny state of Connecticut, in the northeastern United States, is apparently the first place in the country to adopt an olive oil standard that seeks to limit adulterated (or unpure) olive oil.

A Norwalk, Conn., importer complained about olive oil that was being marketed as "extra virgin," but was really far from pure. State officials ran tests on the oil and found it contained other oils.

“The Department of Consumer Protection has found instances in which olive oil being sold in Connecticut was actually a mixture of soy oil with some low-grade olive pomace oil,” according to Consumer Protection Commissioner Jerry Farrell, Jr. “The switch was not discernable by way of sight or taste, but only through chemical testing. Since many state residents are severely allergic to certain types of nuts or soybeans, an unknown exposure could prove fatal.”

The law will allow them to go after, and punish, olive oil maker/importers who mislabel a product as "extra virgin," when it really also contains other kinds of cheaper, potentially harmful olive oil. Especially for people who suffer from nut allergies.

It's interesting that the federal government has been slow-footed on this issue, and states are starting to take it up as a cause. Connecticut officials said that California will be the next state, early next year, to adopt stronger measures on "EVOO" labelling. It appears the state is adopting the International Olive Council's definitions of extra virgin, virgin and pomace oils. (Which is a start. Some in the industry say those standards aren't high enough anymore.)

Still this is great, important news coming out of Connecticut, which doesn't even have its own olive oil industry! Most consumers probably won't appreciate how important this is for the future of an important food staple in this country. Sadly, it is difficult to find well-written and researched news articles about this news coming out of Connecticut.

The most facts came out of a press release posted here. Learn more at Connecticut's consumer protection website.

UPDATE: Just spotted this good story from the International Herald Tribune.

Virtual Olive Oil Tasting over at ILoveOliveOil.ning.com?

costasthegreek@gmail.com (By Costas the Greek) — Mon, 17 Nov 2008 23:35:00 +0000

Most of us may have to travel a good distance to be a part of a fancy-schmancy olive oil tasting. But thanks to the Web, we can get the benefit of tasting and sharing our thoughts about an olive oil without having to leave our kitchens or dining rooms. (Which maybe isn't such a bad option in these rough economic times!)

I'm kicking around the idea of using Twitter to host a "virtual" olive oil tastings over on my companion site, ILoveOliveOil.ning.com. Basically, we'd all agree on a time and a bottle of olive oil to taste, and give ourselves an hour or so to run the bottle through its paces.

My hope is that maybe we can get an occasional guest expert to moderate the virtual tasting. (I don't claim to be a know it all!)

Whatcha think? Would you participate? Have any recommendations for a good, relatively easy to find bottle of olive oil for us to try? How would you do it and what would you be interested about the most?

P.S. Follow me via twitter at "twitter.com/iloveoliveoil." Seeya!

Costas

Olive Oil of the Month Clubs

costasthegreek@gmail.com (By Costas the Greek) — Sun, 16 Nov 2008 17:48:00 +0000

Have you started thinking yet about holiday gifts for the foodies among your friends and relatives?

My wife and I have tried a good wine of the month club, but we haven't yet ventured to try any "of the month clubs" that specialize in olive oil. What follows is a list of such clubs I compiled based on my own research.

Hold on a sec, though: I'm not personally recommending any of these clubs, yet, because I've never ordered from them. Instead, I'm hoping that readers who have tried these clubs will leave a note in the comments to let us know what they thought of the club. Or, if you know of a club that should be mentioned, please add in the comments, too.

As a consumer, a few tips to look for when gifting olive oil through a club: 1) figure out the size of the bottles that will be gifted -- if you're paying about $23 to $25/month for one 250 mL bottle, that's a lot of $$$!!!; 2) try to figure out the brands of the oil that will be included in your gift; 3) ask how old the oils are, and 4) ask if the oils are straight olive oil, or flavored, i.e. infused with garlic or basil. (Of course, if you love one type of olive oil from a farm you visited in California or Italy, for instance, why not just ship that one to your friends and family?)

But if you want variety and want to go the club route, here are some "olive oil of the month" clubs I found, in alphabetical order:

* Amazing Clubs. 3, 6, 12 month gift packages. Or once a quarter. Starting: $23.95/month.

* Amazon.com. 3, 6, 12 month or seasonal gift packages. Starting: $74.85/3 months.

* iGourmet. 3, 6, 12 month gift packages. Starting: $89.99/3 months. (Note: Each month's olive oil selection is previewed on the site.)

* Month Club Store. 3, 6, 9, or 12 month gift packages. Starting: $74.99/3 months.

* Olive Oils Direct. $25/month. (Note: Website says it'll ship a "regular size" bottle each month -- ummm, what's that mean?)

* Overstock.com. 3, 6, 9, 12 month or seasonal gift packages. Starting: $99/3 months.

* The Flying Noodle. 3, 6, 12 month or seasonal gift packages. Starting: $23.95/month.

* Zingerman's. Not monthly, but sent in "installments." Starting: $150 for two installments of two oils each, plus dipping dish and artisan bread. (Note: It's billed as a "Rare Olive Oil Club" and it is pricey.)

Have you tried any of these clubs and liked them? Or wouldn't recommend them? Leave us a note below. Or please tip us off to a club that's not listed here. (For this list, we're looking for clubs that expose consumers to different olive oil brands each month.) Thanks!

Are you in an olive oil club?

costasthegreek@gmail.com (By Costas the Greek) — Mon, 13 Oct 2008 22:05:00 +0000

Have you ever joined a "wine of the month" club? Or a cake of the month? Or any other "of the month" club?

I'm compiling a list of websites and businesses that offer subscription to an "olive oil of the month" type of experience? Do you have a favorite one?

I'm not interested in olive oil producers that offer their own club -- so many of them do that nowadays. I am, however, interested in independent clubs that give their members a taste of olive oil from different makers.

If you know of any good ones, drop me a referral in the comments below and I'll try to compile a list by the end of the week. Thanks!

Focaccia

costasthegreek@gmail.com (By Costas the Greek) — Sat, 11 Oct 2008 12:45:00 +0000

Focaccia
Originally uploaded by Andreea - www.onfoodandwine.com

Fun focaccia (and olive oil) photo!

Thanks to Andreea, from over at the On Food and Wine blog for posting this photo at our "olive oil" group on Flickr.com.

People have been steadily uploading their olive oil photos over there. You should check them out.

Olive Oil Review: Golden Olive Eleni

costasthegreek@gmail.com (By Costas the Greek) — Wed, 08 Oct 2008 11:00:00 +0000

Golden Olive Eleni is a very good Greek olive oil. There are some foodies who've sworn off Greek olive oil because they say it's too strong. (Why do you think Greek men have so much hair on their chest? It's the super-strong olive oil, that's why!)

Seriously, we know Greek olive oil is pungent and sometimes very peppery. Yet Golden Olive Eleni, which is produced and imported by Basil and Helen Koutalianos, is a little more gentle on the palate. (Here's the website for Basil Olive Oil Products.)

The couple has their oil disseminated to six stores in western Canada, the last I checked -- see the stores here.

I sampled a 250 mL bottle, though it's not clear from the website if that small of a size is offered for individual retail size. A 500 mL bottle sells for $30, putting it well into the high-end of what most consumers are probably willing to pay. Hit the jump for the rest of my review.

I liked Golden Olive Eleni's labeling. It was clear and distinctive, and packed with good information for the consumer. It claimed to be "certified organic" by British Columbia and to have an acidity of under 0.08 percent. The bottle also indicated that the oil was "new harvest" and "unfiltered."

And most importantly, it gave a harvest date -- my bottle said November 2007 -- and a "best before" date, which was simply 2009. So basically, it said to use the oil in less than two years. That's pretty good advice.

As with all my reviews, I scored Golden Olive Eleni in three categories: Aroma (5 max) Taste (8 max) and overall Harmony (12 max). (To see an explanation of the "Top 25" scoring system, click here.)

For Aroma, I noted a deep, complex and rich body to the oil -- one that was not excessively peppery. It had a roasted vegetable aroma, with a hint of garlic followed by a tinge of cucumber and green leaf at the end. I described it as "savory" to my wife; she said the aroma evoked in her the smells of roasted squash and warmed butter.

Score: 5 out of 5.

For Taste, I picked up a slight burn of pepper. The oil had a medium viscosity -- not too thick, not too thin. Overall, I found it to be very delicate and mild, especially for a Greek oil. It's aroma was stronger than its taste, which was quite smooth and not harsh or aggressive. The last tasting note I picked up: cucumber.

Score: 5 out of 8.

For overall Harmony, I had to consider that the oil that I was tasting out of the fine bottle was almost a year old. Perhaps that may explain why it was so delicate and mild? Had the oil mellowed a tad in the bottle? This is not a bad thing. In fact, some people want their strong olive oil to soften a bit over time. For Golden Olive Eleni, I would like to see more assertiveness. I look forward to trying their new harvest this year.

Score: 8 out of 12.

Total score: 18 out of 25.
Rating: Premium.

New Study: Fatty Acid In Olive Oil Helps Curb Hunger, Snacking

costasthegreek@gmail.com (By Costas the Greek) — Wed, 08 Oct 2008 00:56:00 +0000

Check this out. A new study coming out of the University of California-Irvine suggests that olive oil after its consumed might send a signal to the brain to indicate that your belly is full.

The Irvine researchers surgically infused olive oil into the intestines of lab rats, and then measured their appetite. The researchers noted that the rats ate less after the infusion. (Um, could it be because they just had a needle stuck in their belly? <scratching head> Nahhhhh.)

Don't know why, but this study made me think of the movie Ratatouille, with Remy, the brilliant rat who could cook. Bet he used olive oil.

Enjoy reading about rats infused with olive oil? Read more about the study at U.S. News and World Report, Science Daily, and the Press Association.

Maine as mecca of olive oil?

costasthegreek@gmail.com (By Costas the Greek) — Tue, 07 Oct 2008 11:00:00 +0000

There is a little shop in Maine, of all places, that seems to sell an shockingly impressive array of olive oils. Maine cuisine has this reputation of being relatively simple and decidely North American: we're talking lobster, chowder, gamey meats -- and lots of butter.

Yet, thanks to Jim O'C, we get to see the inside of a nice food and home-goods shop in Portland, known as Leroux Kitchen. I reached out to Jim a while ago because he had mentioned the place on his blog, Waiting for Speedway Fowler. Jim thought of me -- and the I Love Olive Oil Blog -- the next time he visited the shop.

View Larger Map

And he shot some video. Check it out below.

Note the wide selection of olive oil and balsamic vinegars in shiny stainless fustis, the plastic cups for taste-testing, and the dark bottles that you can fill with fresh-from-the-fusti olive oil. I think Leroux's Kitchen qualifies as a store that sells "olive oil on tap" -- and I can now add this establishment to our list of stores in North America that does that.

National Geographic Hosts Olive Oil Tasting

costasthegreek@gmail.com (By Costas the Greek) — Mon, 06 Oct 2008 12:00:00 +0000

The magazine that brings us great stories and stunning photos from cultures around the world also holds some interesting events at its headquarters in Washington DC.

One of them -- a fine-food, olive oil, and wine-tasting -- is scheduled next month, Nov. 19 (a Wednesday) at 7 p.m. Check out this link for details.

Steven Jenkins, a foodie expert, will introduce guests to artisanal treats, including good olive oil. And Joshua Wesson, master sommelier and founder of Best Cellars, a DC wine store, will lead guests on a culinary tour of fine cheeses, olive oils, and wines.

Now class, hit the jump for your assignment.

My fellow olive oil lovers, I'm not sure I'll be able to attend this event. But if you do, and wish to take a few photos and give ILOO Blog readers a review of what happened, that would be much appreciated!

I'd be especially interested in hearing what Steven Jenkins, one of the foremost cheesemongers in the U.S., has to say about olive oil.

Drop a note in the comments if you think you might attend this event -- and keep in touch!

I Love Olive Oil Blog Gets Some Kudos!

costasthegreek@gmail.com (By Costas the Greek) — Mon, 06 Oct 2008 00:40:00 +0000

Thanks to Sue over at Food Network Musings for awarding my blog with the Arte y Pico award.

It's so nice to be acknowledged in the blog world every now and then. Though my energy for this blog has waxed and waned at times, my commitment to it remains solid.

I love olive oil. I love trading stories about good olive oil. I love hearing stories about how olive oil is produced from country to country, and how it has grown in acceptance in cultures around the world. It's really never been a more fascinating time to be an afficionado of this golden elixir.

Being an Arte y Pico award winner now means I must display this image. I have no idea what it means, honestly, because the website it comes from is in Spanish -- and I don't have the energy right now to struggle through a translation. It is, however, very regal and Emmy-like, for those who are familiar with the annual awards given in the United States for television shows.

Pretty cool, huh? Interested in learning more about the awards? Hit the jump.

The rules for the Arte y Pico Award:
1) Award five blogs that contribute to the blogging community through creativity, design, and interesting material, regardless of language.
2) Name each of the five blog authors and provide a link to his or her blog.
3) Award recipients must show the Arte y Pico Award image and the name of the award-giving blog author, as well as the award-giving blog author’s blog link.
4) Award recipients must provide a link to the Arte y Pico blog.
5) Award recipients must show these rules.

Olive, Olive Oil, Spices

costasthegreek@gmail.com (By Costas the Greek) — Sun, 05 Oct 2008 16:23:00 +0000

Olive,Olive Oil, Spices
Originally uploaded by atila_y

This photo makes me long to go find a street market today and just browse and shop.... Too bad I'm not in Turkey, where this photo was apparently taken. Where in Turkey? I don't know. Let's try to find out from the person who took it.

Note the bottles of olive oil on the top shelf. Nice pic, Atila!

Olive Oil Review: Lucero Olive Oil from Northern California

costasthegreek@gmail.com (By Costas the Greek) — Sun, 28 Sep 2008 22:45:00 +0000

Lucero Olive Oil is still a family-run biz that's been making olive oil in Northern California for four generations. It is a true family affair -- just check out their website to see their family. Not too many olive oil makers can boast such a history in the relatively young olive oil industry in this country.

Dewey Lucero and his wife Katie are now at the helm of the business. And they've certainly been busy. Their company offers an Ascolano, a Mission and a Manzanillo olive oil, plus balsamic vinegar (an import from Modena, Italy) and a flavored line marketed under the brand "Olive's Oil." The flavored oils include "Mandarin Crushed" and "Lemon Crushed."

I've managed to get through tasting the Ascolano and the Mission oils -- and I'm still in the midst of tasting the Manzanillo (which I'm REALLY enjoying, btw.)

So for now, this review will only comprise the Ascolano and the Mission -- both award-winning oils, and both of which I would recommend to the earnest consumer of California olive oils. But, I preferred one more than the other.

For the review, hit the jump!

I sampled the Mission and the Ascolano varieties in the 2oo mL bottles. The price for Lucero oils at that bottle size is $16.99 -- but it seems they're offering a special now, at $9.99 a bottle for that size. And similar discounted pricing for larger bottle sizes. The discounts certainly make it an attractive proposition. Lucero does have California Olive Oil Council certification -- a reassuring sign for consumers.

In my reviews, I score for Aroma (5 points max), Taste (8 points max), and overall Harmony (12 points max). A perfect score gets the "Master" designation -- and that hasn't happened yet. Excellent to above average oils typically get scored as "Grand" or "Premium." These are the oils that I often recommend you sample in your lifetime. (For a quick review of the scoring system, read this.)

On to the review: The Mission was labeled an "early harvest," which can usually lead to an oil being more peppery.

For Aroma, I easily detected a full, peppery and leafy-green smell. It was slightly earthy, too, but that note was extremely faint. Mostly, I smelled a lot of vegetable leaf -- a good, pleasing aroma. Score: 4.5 out of 5.

For Taste, I found the oil to be thick and viscous in my mouth. And the pepper-taste was immediate -- "crazy pepper!" my wife said. (We frequently taste together.) I again picked up notes of veggie-leaf on my tongue, but the overall flavor was not overly fruity, and even a tad bitter. I would've liked to see a little more roundness in the flavor. Score: 5.5 out of 8.

For overall Harmony, I gave this oil an 8 out of 12. This is not a wimpy Mission olive oil. It tasted very good with the fresh ciabatta that I toasted, and then drizzled the oil onto. It was thick and viscous, and, in my view ideal for hearty meat marinades and pasta sauces, and drizzling into soups and chilis. (Yes, chili.)

Total score: 18 out of 25.
Rating: PREMIUM.

And now, for my Lucero favorite: the Ascolano. It is not easy to find an Ascolano olive oil on the market in the United States. The few that I have tried, I have always enjoyed. And Lucero's Ascalano offering does not disappoint.

Its Aroma was floral and fruity. I described it in my notes as "a bouquet of fresh-cut wildflowers." Not overwhelming the nose with pepper and aggression.... just pleasant.
Score: 4 out of 5.

It excelled in the Taste category, where I scored it a 7 out of 8. It was thick and viscous, but it was very mild and soothing in taste. It had a slight fruity flavor, with an extremely light and subtle pepper-burn in the back of the throat when I swallowed. This is a well-balanced and nicely nuanced olive oil.

For overall Harmony, I considered the interplay between Aroma and Taste, and felt that this was a virtuoso olive oil. I described it to my wife as a "string quartet" playing in my mouth compared to the "full orchestra" that the Mission offered. Score: 9 out of 12.

Total score: 20 out of 25.
Rating: GRAND.

The "Colossus"?

costasthegreek@gmail.com (By Costas the Greek) — Sat, 27 Sep 2008 15:27:00 +0000

aust 136
Originally uploaded by ascalano

Check out this huge contraption! If I were an olive tree, I'd be freaking out that this sucker was about to grab me and start shaking me furiously. Flickr user "Ascalano" took the photo. He says the machine "picks" an olive tree in 15 seconds and is being used in Australia. There are other similar large mechanical devices that can accomplish the task in a similar way, but I have yet to see something quite like the "Colossus."

Generally, there are purists who say the best olive oil is made by those who pick the fruit by hand, and take care not to damage the olives. But the technologists say that the best way to make great olive oil is to harvest and press the olives as quickly as possible. Many large scale operations now strive to use mechanical harvest to bring the olive fruit to the press within an hour of being picked.

But many parts of the world, especially Old World Europe, are too hilly to support this type of mechanized harvesting (like many parts of southern Greece, where some of the best olive oil in the world is made.) Plus, this equipment is really expensive, so the capital outlay isn't gonna happen. So, harvesting by hand remains in the norm in such places.

Photos from the orchards of Elikan Harvest

costasthegreek@gmail.com (By Costas the Greek) — Sat, 27 Sep 2008 14:30:00 +0000

Some of us were lucky to vacation in Greece this past summer. The guy behind one blog I follow, Kalofagas, is one of them. Another was Stavra Conlon (formerly Kyriakakis), who launched Elikan Harvest this year, and whose oil is now carried in a bunch of stores. (Nice job, Stavra!)

Hope you remember Stavra, whose efforts to launch a new olive oil label from scratch here in the United States was documented (see here) on ILoveOliveOilBlog.com. Seems like she had a nice summer vacay in her family's village of Elika, and sent along some photos from the orchards. Here's one:

Check out this map of the terrain where Elikan Harvest is made in Greece:

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And to see some more photos from the land where Elikan Harvest is produced, hit the jump!

More photos from Elikan Harvest's land, in southern Greece:

The hoses irrigate the trees:

Speaking of South American olive oils...

costasthegreek@gmail.com (By Costas the Greek) — Wed, 03 Sep 2008 03:15:00 +0000

Just checked my email and spotted a note from a fellow in Uruguay, named Damian Vazquez, who informs me that he's part of a family olive oil company in that country.

Mr. Vazquez says the company, Zarmel s.a., produced an olive oil called “Olivar del Virrey” that won top honors at the second annual Oli Vinus international olive oil competition, which wrapped up on Friday in Argentina. The contest is focused on olive oil in Central and South America.

I'd like to learn more about olive oil from Uruguay and Argentina. Any experts out there who can inform us? Please drop a note in the comments section below. Leave a few links, too. Cheers!